Chef Andrew Balick
Chef Andrew Balick started his culinary career over 10 years ago as a line cook. Since then he has worked his way up to executive chef in some of South Florida’s finest hotels including the Ritz Carlton.
After years of working in the hotel industry, he began his work at one of Fort Lauderdale’s most popular restaurants, Tap 42. Shortly after he began as Executive Chef, he was given the position of Vice President of Culinary Operations for TAPCO Restaurant Group. One of the most important aspects of that position is overseeing all culinary operations in conjunction with the expansion of Tap42.
Chef Balick is constantly updating the restaurant’s menu which revolves around natural, organic, sustainable and locally sourced ingredients.
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